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Pasticho (Venezuelan Lasagna with Meat Sauce, Ham, and Bechamel) Recipe

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★★★★★

4.9 from 67 reviews

Pasticho is a rich and comforting Venezuelan-style lasagna featuring layers of tender lasagna noodles, flavorful meat sauce made with ground beef and tomatoes, creamy béchamel sauce, thinly sliced ham, and a blend of mozzarella and Parmesan cheeses. This hearty baked pasta dish combines slow-simmered meat sauce and creamy béchamel for an indulgent family meal perfect for gatherings or special occasions.

Ingredients

Scale

Meat Sauce:

  • 2 tablespoons (30 milliliters) olive oil
  • 1 medium onion, peeled and chopped
  • 4 cloves garlic, peeled and minced
  • 1 pound (450 grams) ground beef
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons (35 grams) tomato paste
  • 1 tablespoon (15 milliliters) soy sauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 cup (120 milliliters) red wine or beef stock
  • 1 can (28 ounces, 794 grams) whole, peeled tomatoes
  • 1 tablespoon dried oregano
  • 1 tablespoon granulated sugar
  • 1 bay leaf
  • 1/4 cup (9 grams) fresh basil, finely chopped, plus more for garnish

Béchamel Sauce:

  • 1/2 cup (113 grams) unsalted butter
  • 1/2 cup (63 grams) all-purpose flour
  • 4 1/2 cups (1 liter) milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon freshly grated nutmeg

For Assembling:

  • 1 pound (450 grams) dried lasagna noodles
  • 12 ounces (340 grams) thinly sliced ham
  • 12 ounces (340 grams) low moisture mozzarella cheese, shredded
  • 4 ounces (113 grams) Parmesan cheese, freshly grated

Instructions

  1. Make the meat sauce: Heat olive oil in a large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until it begins to soften. Add the minced garlic and cook until fragrant, about 30 seconds to 1 minute. Crumble in the ground beef and break it apart with a spoon. Cook until browned and finely broken up, seasoning with salt and pepper. Stir in the tomato paste until well coated, then add soy sauce and Worcestershire sauce. Pour in the red wine and stir to deglaze the pan, cooking until the liquid reduces and thickens. Add the whole peeled tomatoes, oregano, sugar, bay leaf, and fresh basil. Bring to a boil, then reduce to a simmer and cook for 30-45 minutes, stirring occasionally, until tomatoes break down completely. Adjust seasoning, remove bay leaf, and set sauce aside.
  2. Prepare the béchamel sauce: In another large saucepan, melt the butter over medium-low heat. Once melted, whisk in the flour and cook until it turns golden and bubbling, about 1-2 minutes. Gradually whisk in the milk, continuing to stir until the sauce thickens and coats the back of a spoon. Season with salt, freshly ground pepper, and nutmeg. Remove from heat.
  3. Cook the lasagna noodles: Bring a large pot of salted water to a boil. Add the dried lasagna noodles and cook until just shy of al dente, as they will finish cooking in the oven. Drain noodles and set aside.
  4. Assemble the pasticho: Preheat the oven to 375°F (190°C). Lightly grease a 9×13 inch (23×33 cm) deep baking dish with butter. Spread a thin layer of béchamel sauce over the bottom. Layer noodles on top, then half of the meat sauce, followed by a layer of sliced ham. Spoon a layer of béchamel sauce, then sprinkle one-third of the mozzarella and Parmesan cheeses. Repeat with another noodle layer, remaining meat sauce, ham, béchamel, and another third of the cheeses. Top with a final noodle layer, the remaining béchamel, mozzarella, and Parmesan.
  5. Bake the pasticho: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and continue baking until the cheese is bubbly and golden, about 15-20 minutes. Allow to cool for 10 minutes before slicing. Garnish with additional fresh basil if desired and serve warm.

Notes

  • You can substitute beef stock for red wine if preferred or to make it non-alcoholic.
  • For ease, use pre-shredded mozzarella, but freshly shredded provides a creamier melt.
  • Allowing the pasticho to rest after baking helps it set and makes slicing cleaner.
  • Leftovers keep well refrigerated for 3-4 days and can be reheated in the oven.
  • Fresh basil garnish adds bright flavor and visual appeal.

Keywords: Pasticho, Venezuelan lasagna, baked pasta, meat sauce, béchamel, lasagna noodle, comfort food, casserole

Find it online: https://tastybynova.com/pasticho-venezuelan-lasagna-with-meat-sauce-ham-and-bechamel-recipe/